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Method

Heat grill to medium and line the grill pan
with foil. Beat the egg white on a plate with
a little salt and pepper. Tip the Parmesan
onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated
chicken for 10-12 mins, turning once until
browned and crisp.

Meanwhile, boil the potatoes for 10 mins,
adding the peas for the final 3 mins, then
drain. Toss the vegetables with the spinach
leaves, vinegar, oil and seasoning to taste.
Divide between four warm plates, then
serve with the chicken.

Absolutely love and so simple. I didn't separate the egg as I wasn't worried about the fat from one egg divided between 4 people. Added some fine lemon zest and fesh thyme to the parmesan and baked it in the oven at rather than having to watch it under the grill. Served with cost pesto, potato and petit pois mixed together and some salad. Definately make this one again.

Nice succulent chicken, wasn't convinced that it would only take 12 mins under the grill but even though I used 3 different sized chicken breasts they were all moist and lovely. My son wanted to give this 5 stars for the chicken alone and we had it with caesar salad instead of the salad as don't really like vinegary dressings.

Made this for the first time today. A bit disappointed in how the chicken came out, the parmesan didn't seem to crisp, however the chicken itself tasted lovely and the potatoes, peas and spinach were very nice. I'm going to try this again but use a lot more parmesan.

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